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Main dishes

Roasted Cauliflower & Chickpea Toss

Roasted Cauliflower & Chickpea Toss recipe
photo by:kraft
Everyone in my family loved this. My husband was skeptical of this as a main course because it included no meat, but was won over by the great taste. I used one large hea...read more
posted by
 a cook
on 2/17/2012
time
prep:
10 min
total:
40 min
servings
total:
10 servings, about 3/4 cup each
Magazine Acquisition

What You Need

2
heads  cauliflower, cut into florets (about 7 cups)
1
can   (15 oz.) chickpeas (garbanzo beans), drained
6
cloves  garlic, sliced
1/2
tsp.  crushed red pepper
2
Tbsp.  olive oil
1
cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2
Tbsp.  KRAFT Grated Parmesan Cheese
1
Tbsp.  chopped fresh cilantro

Make It

HEAT oven to 400ºF.

SPREAD cauliflower and garbanzo beans onto bottom of 15x10x1-inch pan. Sprinkle with garlic and crushed pepper; drizzle with oil.

BAKE 30 min.

TRANSFER to serving bowl. Add cheeses and cilantro; toss lightly.

Kraft Kitchens Tips

Special Extra
Serve with fresh lemon wedges.
How to Ensure Even Roasting of Cauliflower
When cutting cauliflower into florets, try to keep all the florets similar in size to ensure even roasting of all pieces.
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